this is crazy,don't we sell unpasteurized cheese in Quebec?So what's the problem with unpasteurized milk.same difference.shit i never thought i would come upon a food issue that was bordering on politics.that's why I'm Canadian not American

You might want to actually read up on the differences between raw milk and cheese made from raw milk. It is not the "same difference" as you say. The process involved in the creation of cheese from raw milk neutralizes most, though not all, of the bacteria that are hazardous to humans in raw milk. As such, only pregnant women, young children, the elderly, and those with weakened immune systems are cautioned not to consume cheese made with raw milk.

You might want to read up on it as well... Raw milk from healthy animals(read: pastured, not CAFO) is almost impossible to contaminate. Every outbreak which has been thought to be raw milk has been traced back to either pasteurized milk or abused(read: CAFO) animals.

Pasteurization was never intended for milk. It was originally developped under a commission from the vintners... When the big distilleries started opening up in london and other metropolises they discovered they had all the mash/must as waste product and wanted something to do with it. They figured, lets get in some cows and feed that to them and then sell the milk(which is pretty much the same thing the CAFOs do today). The milk was of poor quality and prone to infection, and people started getting sick from that milk(note, milk from the countryside was still safe), and when they started getting backlash because people were getting sick from their cheap milk the distilleries had the brilliant idea of using pasteurization to make the milk safe.

Raw milk is probably the healthiest and safest way to drink milk, provided it comes from pastured healthy cows.

There is nothing wrong with pasteurization, and is a necessary step in keeping milk safe.

The problem is that people don't want to pay the prices for slow pasteurization which heats the milk at a lower temperature for a longer time preserving all the good stuff people want from raw milk. Due to volume and demand current pasteurization methods use high heat pasteurization for a very short time.